"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Thursday, May 1, 2008

All of my Marwadi/Rajasthani friends are vegetarians. I have relished some authentic Marwadi vegetarian food like saangar ki subzi, gatte ki subzi, moong daal paratha and panchmel daal at their homes. So when I came across this recipe in my Sumeet recipe booklet, I was intrigued. I had never tasted a non-vegetarian Marwadi food. So I had to try it.

8. Place second tortilla on top, spread some more meat & repeat till all the tortillas are used up.9. Make sure that the topmost tortilla covers the meat. Spray oil once on top.

10. Take an Aluminum foil. Spray oil once. Wrap the stack of tortillas in the greased foil. Place on a baking tray. Bake for 9 minutes .11. Flip over and bake for another 9 minutes.

12. Tear off the foil. Cut into wedges.

13. Serve with mint chutney & lemon wedges.

Notes1. I have slightly changed the original recipe to suit my family's needs. I have also halved the recipe.2. You can probably use your favorite kheema recipe and use the leftover chapatis to make this Khad.

3. Since multiple tortillas/chapatis are stacked with meat, just one wedge is quite filling.